Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices

Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices

Optimisation of processing time and pre-treatments are crucial factors prior to apple drying to produce a high-quality product. The purpose of the present study was to test the utility of physical (hot-water, HWB and steam blanching, SB) and chemical (1% ascorbic acid, AA; and 1% citric acid, CA) tr...

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Bibliographic Details
Main Authors: Luna Shrestha, Boris Kulig, Roberto Moscetti, Riccardo Massantini, Elke Pawelzik, Oliver Hensel, Barbara Sturm
Format: Article
Language:English
Published: MDPI AG 2020-01-01
Series:Foods
Subjects:
fresh-cut apple
anti-browning treatment
peroxidase
polyphenol oxidase
optimisation
browning
Online Access:https://www.mdpi.com/2304-8158/9/1/76

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